Rillettes De Porc (Potted Pork)

"This is from a French recipe called "Rillettes de porc" - rillettes make the perfect picnic dish or for an "aperitif" with some crusty bread, cornichons (little gherkins) and a glass of red/white wine"
 
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photo by RichardTheking photo by RichardTheking
photo by RichardTheking
Ready In:
3hrs 45mins
Ingredients:
8
Serves:
12
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ingredients

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directions

  • 1- Prepare all your ingredient. (Préparer tous les ingrédients).
  • 2- Remove the skin from a fresh pork belly. (Retirer la couanne de la poitrine de porc).
  • 3- Cut the meat into 2 cm squares. (Coupé la poitrine de porc en carré d'environ 2cm).
  • 4- Add the pork belly into a heavy pot (i.e. enameled cast iron works well). (Mettre les morceau de poitrine de porc dans une cocotte en fonte).
  • 5- Add two good glassful of water. (Ajouter environ 2 verres plein d'eau).
  • 6- Add a tea spoon of pepper. (Ajouter une cuillère à café de poivre).
  • 7- Add a table spoon of salt. (Ajouter une cuillere à soupe de sel).
  • 8- Add the two Garlic cloves. (Ajoutere deux gousses d'ail).
  • 9- Add one bay leaf. (Ajouter la feuille de laurier).
  • 10- Add the dried thyme. (Ajouter du thym).
  • 11- Add the dried sage. (Ajouter de la sauge).
  • 12- Check that you have all the ingredient inches. (Vérifier que vous n'avez oublier aucun ingredient).
  • 13- Cover, bring to the boil, and simmer the mixture for 3h00 / 2h30, checking occasionally to make sure the mixture does not become too dry (add more boiling water if this happens). (Couvrir et portez a l'ébullition, puis laisser cuire à feu doux pour 3h00 / 3h30, Verifier durant la cuisson que la
  • poirine ne se desséche pas, si c'est le cas rajouter un peu d'eau).
  • 14- Remove from the heat and remove the bay leaf et move the piece of pork to a dish. (Retirer la feuille de laurier et transferer les morceaux de porc dans un plat).
  • 15- Strain off the remaining juices from the casserol, much of which will be pork fat, and set aside. (Tranferer tous le jus de cuisson).
  • 16- Use your fingersto shred the meat finely. (Utiliser vos doigt pour émincer les morceaux tres finement - triturer).
  • 17- place the meat in a terrine. (Transferre la pâte émincée dans des terrines).
  • 18- Pushdown and compact. (Presser et compacter).
  • 19- Strain the reserved juice over the meat. (Verser le jus reccuperé précèdement au dessus).
  • 20- The juice should stand above the meet. (Le jus devrait se maintenir au dessus).
  • 21- Chill the rillettes in the refrigerator for at least 180 minutes until set. (Mettre au frigidaire toute la nuit).
  • 22- In the morning get the rillettes from the fridge. (Dans la matinée sortir les rillettes du frigidaire).
  • 23- Ready to serve with crusty bread and gurkins. Enjoy also with some wine before to start the Lunch or the dinner). (Deguster avec du pain et des cornichons. A midi ou dans la soirée avec un petit coup de rouge ou de blanc comme Graioun).

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Reviews

  1. Simmer is nice but I prefer cooking in the oven or slow cook... https://blog.dad.kitchen/french-pork-rillettes/
     
  2. REceipe calls for 20g of ground pepper then in the preparation it is only 1 teaspoon! Very different... which one is correct?
     
  3. This recipe is to die for,simply delicious,i have eatened many times but i never made it ,now i will,thank you for sharing,i will put a photo as soon that is ready?
     
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